Dairy Free Chocolate Chip Cookies

Have you been on the hunt for the best chocolate chip cookie recipe? Look no further! After trying cookie after cookie after cookie, I have found the one whom my soul loves. Too much? Eh, maybe. But y’all, these cookies are that good.

Quick backstory:

When my youngest, Kayson, was around 2 months old we thought she might have a dairy sensitivity. She was exclusively breastfed at the time, so I cut out all dairy from my diet to see if that would help. I went dairy free for about four months before we realized dairy was not the problem (hallelujah!). There were times it was really hard. But overall, it wasn’t the end of the world. I noticed positive changes in my health from skipping dairy, and I became more creative with my recipes.

Enter in the dairy free cookies.

Most things were easy enough to substitute with when being dairy free but I was massively craving a good chocolate chip cookie. I took my go to recipe and traded out the butter for Nutiva coconut oil and milk chocolate chips for Enjoy Life Foods dairy free chocolate chips. (If you aren’t worried about dairy then feel free to use the same amount of unsalted butter instead of the coconut oil and any chocolate chips you like!) You honestly won’t even know the difference between these and a dairy filled cookie.

Chewy but not gooey and the edges turn just golden enough to add a little crunch. Mmmmm.. The #1 rule with these cookies are to make sure you DO NOT OVERBAKE THEM. Sorry for yelling, but I just had to get that point across.
As soon as the edges turn golden, take them out of the oven and try not to eat them all at once!

Ingredients:

2 cups +2 tbsp flour
2 tsps cornstarch
1 tsp baking soda
1 tsp salt
3/4 cup melted and cooled coconut oil ( @nutiva butter coconut oil is my favorite)
1 cup brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 eggs
1 1/2 cups mini @enjoylifefoods chocolate chips

Directions:

Preheat oven to 350 and line baking sheets with parchment paper.

In a medium bowl, combine dry ingredients and set aside. In a large bowl, beat together coconut oil and sugars. Add in eggs and vanilla. Slowly add in dry ingredients and mix until combined. Fold in chocolate chips. Cover and refrigerate for at least 30 minutes. Roll dough into 1 inch balls or use a cookie scoop and place dough balls about 2 inches apart. Bake for 8 to 10 minutes until edges are JUST golden brown.

Enjoy!